From the Kitchen of The Pearl of Seneca Lake B & B
Apricot Orange Cream Scones
I discovered this Betty Crocker recipe for Apricot Orange Cream Scones on Pinterest. The Apricots give it a very nice flavor that is hard to resist. Interestingly, it has no eggs or butter in the recipe.
Apricot Orange Cream Scone Recipe
2 cups flour
3 tbsp sugar
3 tsp baking powder
2 tsp grated orange peel
½ tsp salt
½ cup chopped dried apricots
½ cup white vanilla baking chips
Add all at once, stirring to moisten:
1 1/3 cups whipping cream ( I use half and half)
1/2 tsp almond extract
Transfer to a floured surface and knead the dough 6-7 times. Either divide the dough in half forming 2 circles or make one big circle. Cut the dough into triangle shapes and place on prepared cookie sheet.
I like to place the uncooked scones in the refrigerator to keep cold while I continue with other breakfast items. You can bake immediately or refrigerate for a few hours or overnight. Bake in a 400 deg oven for 10-13 minutes or until golden brown.
Drizzle over warm scones:
1 cup powdered sugar
2-3 tbsp orange juice